🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
sparkyv
Well-known member
Well, the big boy turned out pretty good. I was surprised that there wasn't a more prominent smoke ring as I hit it with hickory smoke pretty good. The bark was EXCELLENT both in flavor and texture. The meat was tender and moist, but not dripping with juices. I’ve still got plenty to learn on this little pellet smoker, but I am well pleased with the results thus far. I don't have a big enough cutting board, so I had to split the image with the flat on top, point on the bottom.
Looks delicious!!
Great job
Great job
Jimsmokes
Well-known member
Looks dang good to me.
Ol' Smokey
Well-known member
Looks great....
bobissmokin
Well-known member
Attaboy! Looks delicious!
Smokeyholler
Well-known member
About to drop a bunch of wings on in a couple of hours. Christmas party at 6.
dagodago1
Well-known member
Best wings I've found so far were at Costco frozen, uncooked range free, and no additives (10lb bag). Have a simple Trager recipe that works. Take a few out, resealable bag, works and tastes great.
drinkoj
Active member
Smoked some baby back ribs. Smoked two hours, wrapped with butter, brown sugar and some sauce for 2.5 hours, and then pulled them out for a more sauce removed from the foil for 30 minutes. At 220F and were backyard fall of the bone, as family likes them more tender
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sparkyv
Well-known member
Yum! Looks great. We like 'em fall off the bone too!
I did some hamburgers on my 3 series vertical. 1/4 lb. patties seasoned with garlic salt and Montreal steak seasoning run through a hand grinder.
Pit Boss competition blend and Jack Daniels charcoal pellets 1:1.
Left them on the smoke setting for 30-40 minutes, then threw them on the grill for about a minute on each side, just long enough to put a couple jockey marks on them and melt a slice of cheese.
Pit Boss competition blend and Jack Daniels charcoal pellets 1:1.
Left them on the smoke setting for 30-40 minutes, then threw them on the grill for about a minute on each side, just long enough to put a couple jockey marks on them and melt a slice of cheese.
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drinkoj
Active member
How did they taste compared to a normal grilled hamburger? And was the taste difference worth the extra time?
I thought they were great, the smoke added a little something, IMO.
I really like the Comp blend/JD mix. YMMV.
Best thing I can say is give it a shot.
I may try thicker and larger patties at some point, the 1/4 lb. patties do shrink a bit, they end up the size of regular hamburger buns, the cheapest ones.
The Wife and MIL prefer their burgers well done, while I like them just a little pink in the middle, but usually just go well done, easier on me.
I've done them this way twice now and Wife and MIL like them, too. I told them to tell the truth whether they truly liked them, they both said yes.
The extra time was a non-issue since the smoker was warming up while making the patties, and they were smoking while I was making salad and sides.
P.S. Use the water pan, too. My secondary probe on the shelf was reading in the 130° ish range on smoke setting.
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MrJRoz
Well-known member
Jimsmokes
Well-known member
Have you tried grinding your own. A 60/30/10 chuck/brisket flat,beef rib, and fat. Life changing!
